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Journal Abstract Search

428 related items for PubMed ID: 11417690

  • 1. Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening.
    Hynes ER, Meinardi CA, Sabbag N, Cattaneo T, Candioti MC, Zalazar CA.
    J Dairy Sci; 2001 Jun; 84(6):1335-40. PubMed ID: 11417690
    [Abstract] [Full Text] [Related]

  • 2. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
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  • 3. Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.
    Hynes ER, Aparo L, Candioti MC.
    J Dairy Sci; 2004 Mar; 87(3):565-73. PubMed ID: 15202640
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  • 4. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
    [Abstract] [Full Text] [Related]

  • 5. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
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  • 6. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK, Lynch JM, Barbano DM.
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
    [Abstract] [Full Text] [Related]

  • 7. Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
    Ferreira IM, Veiros C, Pinho O, Veloso AC, Peres AM, Mendonça A.
    J Dairy Sci; 2006 Jul; 89(7):2397-407. PubMed ID: 16772555
    [Abstract] [Full Text] [Related]

  • 8. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
    García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB.
    J Sci Food Agric; 2014 Feb; 94(3):552-9. PubMed ID: 23818311
    [Abstract] [Full Text] [Related]

  • 9. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
    [Abstract] [Full Text] [Related]

  • 10. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
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  • 12. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K, Oler A, Zielińska K, Tkaczuk J, Zawadzka W.
    Acta Sci Pol Technol Aliment; 2018 Nov; 17(2):133-140. PubMed ID: 29803215
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  • 15. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 May; 90(5):2113-25. PubMed ID: 17430908
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  • 18. Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
    Costabel LM, Bergamini CV, Pozza L, Cuffia F, Candioti MC, Hynes E.
    J Dairy Res; 2015 Aug; 82(3):375-84. PubMed ID: 25876792
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  • 19. Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
    Candioti MC, Bergamini CV, Palma SB, Busetti M, Meinardi CA, Zalazar CA.
    J Sci Food Agric; 2010 Jan 15; 90(1):36-42. PubMed ID: 20355009
    [Abstract] [Full Text] [Related]

  • 20. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E, Govindasamy-Lucey S, Johnson ME, Jaeggi JJ, Molitor M, Lu Y, Lucey JA.
    J Dairy Sci; 2020 Nov 15; 103(11):9906-9922. PubMed ID: 32921459
    [Abstract] [Full Text] [Related]

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